Slow Cooker Beef Bourguignon Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting classic French stew that’s rich, hearty, and full of deep flavors. Tender beef, savory bacon, mushrooms, and vegetables simmer slowly in red wine and herbs, making it the perfect meal for a cozy dinner.

Ingredients

• 2 lbs beef stew meat (cut into chunks)
• 6 slices of bacon (chopped)
• 1 onion (finely chopped)
• 2 carrots (peeled and sliced)
• 3 garlic cloves (minced)
• 1/4 cup all-purpose flour
• 2 cups red wine (such as burgundy)
• 2 cups beef broth
• 2 Tbsp. tomato paste
• 1 tsp. dried thyme
• 1 lb. small potatoes (halved)
• 8 oz. baby bella mushrooms (sliced)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Step 1: In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
2. Step 2: Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess.
3. Step 3: In the same skillet with the bacon fat, brown the beef chunks on all sides. Work in batches to avoid overcrowding the skillet. Once browned, transfer the beef to the slow cooker.
4. Step 4: Add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
5. Step 5: Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the tomato paste and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.
6. Step 6: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is very tender.
7. Step 7: About 1 hour before the beef is done, add the halved potatoes and cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.
8. Step 8: Once the beef and vegetables are cooked, skim off any excess fat from the surface of the sauce.
9. Step 9: Serve the slow cooker beef bourguignon garnished with the crispy bacon and chopped fresh parsley. This dish pairs well with crusty bread, mashed potatoes, or buttered noodles.

Tips & Variations

• For richer flavor, use a good quality Burgundy or Pinot Noir wine.
• Substitute pearl onions for regular onions for a classic touch.
• Add a splash of balsamic vinegar or a teaspoon of sugar to balance acidity if needed.
• To thicken the sauce, stir in a slurry of flour and water during the last 30 minutes of cooking.
• Use vegetable broth to make a lighter version, though beef broth adds more depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beef Bourguignon without a slow cooker?

Yes, you can prepare it on the stovetop or in the oven. Brown the meat and vegetables as directed, then simmer everything gently in a covered pot for 2-3 hours until tender.

What wine is best for Beef Bourguignon?

A dry red wine like Burgundy, Pinot Noir, or a good-quality Cabernet Sauvignon works best. Avoid cooking wines or very sweet wines for the best flavor.

Slow Cooker Beef Bourguignon Recipe

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★★★★★

4.6 from 52 reviews

A rich and comforting Slow Cooker Beef Bourguignon featuring tender beef stew meat simmered with crispy bacon, aromatic vegetables, red wine, and herbs, slowly cooked to perfection. This hearty French-inspired stew is easy to prepare and perfect for a cozy meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: French

Ingredients

Scale 1x2x3x

Meat and Bacon

• 2 lbs beef stew meat, cut into chunks
• 6 slices of bacon, chopped

Vegetables

• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 lb small potatoes, halved
• 8 oz baby bella mushrooms, sliced

Liquids and Seasonings

• 1/4 cup all-purpose flour
• 2 cups red wine (such as burgundy)
• 2 cups beef broth
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste

Garnish

• Chopped fresh parsley

Instructions

1. Cook Bacon: In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet for added flavor.
2. Prepare Beef: Season the beef chunks with salt and pepper. Dredge them in flour, shaking off any excess to ensure a light coating that will help thicken the stew.
3. Brown Beef: Using the skillet with reserved bacon fat, brown the beef chunks on all sides over medium-high heat. Work in batches to avoid overcrowding and ensure a nice sear. Transfer the browned beef to the slow cooker.
4. Sauté Vegetables: Add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables start to soften and release their aromas.
5. Deglaze and Combine: Pour in the red wine and beef broth into the skillet, stirring to loosen any browned bits from the bottom. Stir in tomato paste and dried thyme. Bring the mixture to a gentle simmer, then pour it over the beef in the slow cooker.
6. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours until the beef is very tender and flavorful.
7. Add Vegetables: About 1 hour before the end of cooking, add the halved potatoes and sliced cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.
8. Finish: Once cooking is complete, skim off any excess fat from the surface of the sauce for a cleaner finish.
9. Serve: Serve the beef bourguignon garnished with the crispy bacon and chopped fresh parsley. This dish pairs beautifully with crusty bread, mashed potatoes, or buttered noodles for a satisfying meal.

Notes

• Use a good quality dry red wine like Burgundy or Pinot Noir for the best flavor.
• If you don’t have fresh parsley, dried parsley can be used as a substitute.
• To thicken the sauce further, you can remove the lid of the slow cooker in the last 30 minutes and cook on high.
• Be careful not to overcrowd the skillet when browning the beef to ensure proper caramelization.
• Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Beef Bourguignon, Slow Cooker, Stew, French Recipe, Comfort Food, Beef Stew